Notes from the Kitchen:
- 1 lb ground turkey
- 1 cup of Napa cabbage, minced
- 2 green onions
- 3-4 cloves garlic
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp neutral oil for frying
- Dumpling wrappers*
- Mince the onions, cabbage, and garlic. Combine with the remaining ingredients in a bowl and mix well by hand.
- Put some water in a small bowl and place nearby.
- Place about a tablespoon of filling onto one side of the dumpling wrapper. Dip your finger in the water and wet the edge of the wrapper.
- Holding the dumpling like a taco, begin pinching the sides together in the center. Wet the outer edge of one side and fold three pleats. Then flip your dumpling around and do the same on the other side. Here’s a helpful video. Don’t be worried if you don’t get it right at first – folding is the hardest part of making dumplings.
- Repeat until the filling is all used up. If you want to freeze some for later, place a single layer of uncooked dumplings in a freezer bag. To thaw before use, let them sit out at room temperature overnight.
- Heat 2 tsps of oil in a large frying pan over medium-high heat. Place gyoza in the pan. Once the pan is full, slowly pour in water until the bottom of the pan is covered (very roughly a cup of water for a large frying pan). Cover with a lid and cook until the dumplings appear translucent and the liquid has been absorbed. Then, remove the lid and cook until the bottoms get crunchy, about a minute or less.
- Repeat until all the gyoza are cooked. Serve warm with your favorite sauce. My littlest dragon loves the Ginger Garlic Sauce that I often make together with meatballs.
*There two types of dumpling wrappers you can use for gyoza or potstickers – a thicker style that is more suited for soup dumplings and a thinner style that is better for fried dumplings. This recipe works best with the thinner style.